Braised Beef Short Ribs with Root Vegetable Ragoût

By kathryns

2 days; marinate over-night; cook 4 hrs.

Ingredients

• 1 small onion
• 1 medium carrot
• 1/4 cup plus 1 tablespoon vegetable oil
• 1 cup dry red wine
• 3 thyme sprigs
• 1 Turkish bay leaf or 1/4 California bay leaf
• 1/2 teaspoon cracked black pepper
• 4 3/4-pound beef short ribs (sometimes called Flanken)
• all-purpose flour for dusting ribs
• 2 cups veal stock (16 fluid ounces)
• 1/2 cup water if necessary
• Accompaniment: root vegetable ragout

Details

Servings 4
Preparation time 30mins
Cooking time 720mins
Adapted from epicurious.com

Preparation

Step 1

+Preparation+

Slice enough onion and chop enough carrot to measure 1/4 cup each. In a 1 1/2- to 2-quart saucepan cook onions and carrots in 1 tablespoon oil over moderate heat 2 to 3 minutes, or until softened but not browned.

Add wine, thyme, bay leaf, and pepper and simmer 3 minutes. Transfer mixture to a bowl and cool.

In a heavy-duty sealable plastic bag combine ribs and wine mixture. Marinate ribs, chilled, turning them occasionally, at least *8 hours and up to 1 day.*

Preheat oven to 300°F.

Remove ribs from marinade and pat dry. Pour marinade through a sieve into a small saucepan and discard solids. Bring marinade to a boil, skimming froth, and remove pan from heat.

Season ribs well with salt and pepper and lightly dust with flour. In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 1/4 cup oil over moderately high heat until it just begins to give off a faint white smoke.

Brown ribs, turning them occasionally, and transfer to a plate. Pour off oil from skillet or casserole and add ribs and stock

Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer. Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3‚ hours if most of braising liquid is evaporated)*4 hours*, or until meat gives no resistance when pierced with a fork. Pour braising liquid through a sieve into a bowl and skim fat.

Serve short ribs with braising liquid and vegetable ragout.

*NOTE* See Recipe for Root Vegetable Ragout